Sardines in Breadcrumbs
⏳ Time
1 hour 30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
A recipe from the book 'Home Chefs' by the Johnson brothers.
Ingredients
- White bread - 1 piece
- Sardines - 16 pieces
- Tomatoes - 5.3 oz
- Courgette - 1.8 oz
- Eggplants - 1.8 oz
- Olive Oil - 3 fl oz
- Onion - 2.6 oz
- Orange Bell Peppers - 2.6 oz
- Orange Bell Peppers - 2.6 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Freeze the bread and trim off the crust. Using a slicer or a very sharp bread knife, cut the frozen bread as thinly as possible. You will need 32 slices. Set aside to thaw.
Step 2
Prepare a brine by dissolving 10 g of salt in 100 ml of warm water, then let it cool. Submerge the sardine fillets in the brine and leave them for 10 minutes to remove any residual blood and to season them. Remove the fillets and pat them dry with a paper towel, then set aside.
Step 3
Blanch the tomatoes for 14 seconds, then peel them, remove the seeds, and dice the flesh. Sprinkle the zucchini and eggplant with sea salt and let them sit to draw out the bitterness.
Step 4
Heat a bit of olive oil in a skillet and sauté the onion for 5 minutes over medium heat. Add the bell pepper and continue to sauté for another 3 minutes, then add the zucchini and eggplant and cook for an additional 4 minutes.
Step 5
Stir in the tomatoes and simmer until they are soft. Season to taste. Remove from heat and keep warm.
Step 6
Trim each slice of bread so that it is slightly larger than the sardine fillet. Place the fillet on the bread. In a skillet, heat some olive oil. Add several slices of bread with the fillet on top to the skillet and cook over medium heat until the bread is golden brown. The heat from the bread will warm the fillet, cooking it just enough, but not excessively. Keep the cooked portions warm.
Step 7
To serve, arrange the vegetable mixture on plates, placing the sardines on top with the bread side down.
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